|Garlic||1 Clove (5 gm), halved|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Shredded gouda cheese||4 Cup (64 tbs)|
|Dijon mustard||1 Teaspoon|
|Potato flour/Cornstarch||1 Tablespoon|
|Freshly ground white pepper||To Taste|
|Freshly ground nutmeg||To Taste|
|Whole grain bread slices/French bread||8 , cut into bite size cubes (Thick Slices)|
Rub the inside of a heavy 2 quart pan with garlic.
Add wine and cook over medium low heat until bubbles rise slowly to the surface.
Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
Stir cheese mixture into wine, a spoonful at a time.
Continue stirring slowly until mixture is smooth.
Add kirsch, if desired, 1 tablespoon at a time and again bring fondue to a simmer .
To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer.
Season to taste with nutmeg and pepper.
Adjust heat so fondue keeps bubbling slowly.
Offer fondue forks or bamboo skewers to spear bread for dipping into fondue.